Braised Kiwi with Hippo Tops


For 4 people:

  • 4 not overly ripe kiwi
  • 1 pack of Hippo Tops
  • Toasted bread crostini
  • 2 carrots
  • 2 red onions
  • 2 celery stalks
  • 1 celeriac
  • 10 mushrooms
  • 1 glass of red wine
  • Salt
  • Sugar
  • Extra virgin olive oil
  • Soy sauce


  • Arrange the kiwi on a baking tray and bake them at 160 degrees Celsius (320 degrees Fahrenheit) for 20-25 minutes.
  • Allow them to cool and peel them using a knife.
  • Dice all the remaining vegetables and place them on a baking tray.
  • Season with a little oil and roast them at 200 degrees Celsius (392 degrees Fahrenheit) for 30 minutes, stirring every 10 minutes.
  • Once well roasted, transfer the vegetables to a large pot, cover them with cold water, and cook over low heat for about 1 hour.
  • Then, strain the obtained broth.
  • In a saucepan, reduce the red wine to a syrup, add the vegetable broth, and reduce slightly.
  • Season with salt, sugar, and soy sauce.
  • Submerge the kiwi in the vegetable base and cook until the sauce thickens, similar to a classic braised dish.
  • Plate the braised kiwi while hot, with the sauce, some crumbs of toasted bread, and plenty of Hippo Tops leaves on top.

Recipe: Pier Giorgio Parini

Source: Italia Squisita

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